Scallion oil cake is a special snack in northern China, which belongs to Fujian cuisine or Shandong cuisine. Fujian, Shandong, northeast, Hebei and other places have this snack. The taste is fragrant and salty. The main ingredients are flour and scallion. The autumn rain is continuous. A scallion oil cake, a bowl of millet porridge, a small pickle, and a delicious tube


200g flour
30g lard
3 g salt
25g scallion
113 grams of water
Proper amount of peanut oil


Step 1
Prepare raw materials and weigh them

Step 2
Stir with chopsticks while adding water, and finally knead evenly into a smooth dough

Step 3
Cover with plastic film and let stand at room temperature for 30 minutes

Step 4
Put salt scallion into lard and stir well

Step 5
Knead the dough smooth

Step 6
Evenly divide into small pieces of about 45g dough and knead round

Step 7
Roll it into the shape of a cow's tongue with a rolling pin

Step 8
Spread onion oil evenly

Step 9
Half fold

Step 10
From work to work

Step 11
Press flat

Step 12
Heat the pan and brush a thin layer of peanut oil

Step 13
Fry over medium low heat until golden. Preheat the oven at 200 ℃

Step 14
Turn over and fry the other side until golden

Step 15
Put it into the preheated oven and bake for 8 minutes. It's out of the oven